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Chunky Chocolate Buckwheat Granola (Vegan, Gluten-Free)

Published

6 years ago

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My buckwheat granola recipe has become a real hit in my family. I was pleasantly surprised when I saw that my entire family loved it and asked for more – it became part of our everyday life and we are constantly doing it. This makes me very, very happy. That’s why I decided to share with you this awesome chocolate buckwheat granola recipe.

I already have a few recipes for granola, because I really like to make them often, and of course, to eat them 😊.

If you are a granola fan too, feel free to check out my other granola recipes:

THE BEST Homemade Millet Tahini Granola

Easy-to-Make Homemade Banana Nut Granola

But imagine I did not share a single chocolate granola recipe. Personally, I am not a fan of adding chocolate pieces as I see that some people do because I personally want to add it and consume it for breakfast, and eating chocolate first thing in the morning somehow feels like too much for me. To make it chocolaty I used cocoa powder and when it is mixed with honey, coconut oil and other ingredients we have the same chocolate effect but with a slightly more neutral taste.

I hope you like this granola too, try it and enjoy it.

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Chunky Chocolate Buckwheat Granola

Ingredients

  • 1 cup raw cashews
  • 1/2 cup buckwheat (in grain, not boiled)
  • 3/4 cup coconut flakes
  • 1/2 cup pumpkin seeds
  • 1/4 cup ground flax seeds
  • 1/4 cup cocoa powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup honey (or any other liquid sweetener)
  • 3 tbsp melted coconut oil

Instructions

  • Preheat the oven to 350º F and place the baking paper on a large baking tray.
  • First, chop the cashews into smaller pieces. They can also be pulsed in a blender, but be careful not to grind them completely. However, we want large pieces to remain for a crunchy texture.
    Add the chopped cashews in a large, deep bowl. Add the other dry ingredients (buckwheat, coconut flakes, pumpkin seeds, flaxseed, cinnamon and salt) and stir to combine and mix all ingredients together.
  • Add Honey and coconut oil to this mixture. Stir well again so that the dry mixture is completely mixed and 'topped' with the honey and coconut oil.
  • Place on the prepared baking paper. Flatten well and arrange in one layer to bake evenly. If the pan is small, it is best to bake twice or in two different pans.
    Bake for 15-20 minutes, or until it gets a fine, baked texture and a slightly 'burnt' crust.
    Allow to cool completely before breaking into pieces.
    Store in a closed glass container (ideally, but not necessary) in the refrigerator for up to 2 weeks.

I’d love to hear your thoughts if you decide to make this granola recipe! Feel free to rate it and comment below!

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